Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-05-25
HOUSE WEFELY MATTERS.
ORANGE WATER ICE.


Add g. tablespoonful of gelatine to
one gill of cold water; let it stand
twenty minutes and add half pint
of boiling water, stir until dissolved,
and add four ounces of powdered SUI
gar, the strained juice of six oranges,
and cold water enough to make full
quart IN all. Stir until the sugar is
dissolved; pour into the freezing can
and freeze.
ACKNOWLEDGEMENTS AND CORN-STARCH
Add one pint of water to g. quart of
berries; simmer until the berries are
nearly cooked and then sWeeten to
taste. Mix with the juice three table
spoonfuls Of corn-starch; set the pan
back on the stove and boil until
thick. Turn into moulds wet with
cold water. Serve cold with cream.
FROSTED PEACHES.
Twelve large, white peaches, free
stones, whites Of three eggs Whisked to
q standing froth, two spoonfuls
water, one cup powdered sugar. Put
water and beaten whites together, dip
in each peach, when you have rubbed
off the fur and rolled in powdered su-
gar. Set carefully upon the stem end
upon white paper laid On q waiter in
a sunny window. When half dry roll
again in sugar. Expose to the sun
and breeze until dry, then put in g.
cold, dry place until ready to arrange
in glass dish for table.
PRESERVED STRAWBERRIES.
A granite or earthern kettle should
be used, as it is unsafe to allow fruit
to cool in metal. For each pound of
carefully plucked fruit, washed and
drained, allow one pound OF sugar.
Clarity the sugar by allowing half O.
pint of water to each pound of sugar.
and boiling until clear, removing ell
the scum that may arise. After the
sugar is clarified set the kettle off the
fire and put IN Strawberries with great
care, pouring the syrup over the ber-
ries. The fruit must not be stirred,
as it will suffer. Set the kettle aside
until the next day, when it must be
set on the range until the contents
are hot. AS soon as thoroughly hot,
set the kettle aside until the next
morning, when the process is to be re-
peated, being careful never to stir.
Now the fruit may cool, and when
cold put In jars, being careful that the
fruit is covered with syrup. Should
the syrup seem too thin let it boil
again, and when cold pour it over the
berries.
HUCKLEBERRY BREAKFAST CAKE.
One quart of flour, one pint of sour
milk, half q cup of butter, one even
cup OF sugar, three eggs, three cups
OF berries, one teaspoOnful of soda
sifted with half O. teaspoonful Of salt
twice through the -four. Rub butter
and sugar to g. cream, beat in the
eggs, the milk, the flour, and then the
berries, which should be first picked
over, washed, dried and rolled in the
-four until well covered. Stir in
quickly and lightly and bake in two
broad pans. Cut into squares with
sharp knife and eat warm.
PEACH WATER ICE.
Peel and quarter six large ripe
peaches; put one pound of granulated
sugar, one pint Of water, one blanched
peach kernel and the white of an egg
beaten to a stiff froth in g. saucepan
On the fire and boil for five minutes.
Set the pan on the top Of the range, add
the peaches, and simmer until they are
perfectly soft. Strain through g. fine
hair sieve; add two tablespoonful of
strained lemon juice and freeze. If
color is desired, two drops of coch-
meal will tint it cOUIeUr de rose.